Beazell's Cook Book

Cajun Etouffee Omelette by Jamie Babineaux

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2 tablespoons olive oil
5 eggs, beaten
Etouffee, leftover from meal
Beazell's Cajun Seasoning, to taste

Have leftover etouffee? No worries. Heat etouffee in the microwave to warm, then mix 5 eggs in a bowl and make an omelette over 2 tbs of olive oil. Heat eggs on low-medium until bottom side of eggs become firm. Top side may still be runny. Flip omelette over and place crawfish on 1/2 of the omelette. Wait 30-45 seconds for bottom side to firm and close omelette. Sprinkle with Beazell's Cajun Seasoning and your favorite hot sauce. Cut in half. Serves 2.


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